What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

The principle being practiced when food handlers rewash melons that have surface dirt aligns with the concept of corrective action in HACCP (Hazard Analysis Critical Control Point). Corrective actions are procedures taken when a deviation from a food safety standard occurs, ensuring that food safety is maintained.

In this scenario, the food handlers are responding to the presence of surface dirt on the melons by rewashing them to eliminate contaminants. This action directly addresses a potential hazard and helps ensure that the food is safe for consumption. The corrective action process is crucial in maintaining food safety protocols, as it indicates that an issue has been identified, and steps are being taken to remedy that issue.

The other principles, such as monitoring, verification, and record keeping, focus on different aspects of the HACCP system. Monitoring relates to regular checks during the cooking or preparation process. Verification involves confirming that the HACCP plan is effective and being followed correctly. Record keeping pertains to documenting actions taken, results of monitoring, and corrective actions. While all of these principles are essential, in this particular case, the rewashing of the melons is a clear example of taking corrective action.